Stove Top Stuffing Meatloaf

No ratings yet

Learn how to make moist Meatloaf using Stove Top Stuffing mix! All the classic comforts with a convenient quick cooking hack!

Prep Time10

Cook Time1

Rest time5

Total Time1 15

Course: Dinner

Cuisine: American

Servings: slices

Calories: 191kcal

Preheat the oven to 350°F.
Tear a large piece of heavy duty aluminum foil. Fold it lengthwise to run the length of a 9x13 baking dish with enough overhang to lift the meatloaf out of the pan. When folding the foil, make sure it is wide enough to match the width of the meatloaf.
Add the ground beef, entire contents of the box of Stove Top Stuffing, ⅓ cup ketchup, milk, water, minced garlic and beaten eggs to a large mixing bowl.
2 pounds ground beef, 6 ounce box Stove Top Stuffing, ⅔ cup ketchup, ½ cup whole milk, ⅓ cup water, 2 teaspoons minced garlic, 2 large eggs
Mix the ingredients until well combined, using a large spoon or your hands. (If you are using your hands, I strongly suggest using disposable nitrile gloves. This will keep your hands clean and help prevent the spread of germs)
Transfer the meatloaf to the prepared baking dish and shape into a loaf.
Bake for 40 minutes, uncovered.
Remove the meatloaf from the oven. Use a spoon or silicone pastry brush to spread the remaining ⅓ cup of ketchup over the surface of the meatloaf. (When spreading the remaining ketchup, make sure to avoid the edges of the meatloaf to prevent it from sliding down.)
Return the meatloaf to the oven to cook for an additional 20 minutes, or until the internal temperature reaches 160°F. (Use an internal meat thermometer to check the temperature)
Allow the meatloaf to rest for 5 minutes. Slice before serving.

Storage :

In The Refrigerator: Store leftover meatloaf in an airtight container in the fridge for up to 3 days.
In The Freezer: Stove Top meatloaf can be frozen for up to 3 months. Wrap the entire meatloaf in a double layer of heavy duty aluminum foil. Individual slices of meatloaf can be wrapped in a layer of plastic wrap and then wrapped in heavy duty aluminum foil.
To Reheat: Allow the whole frozen meatloaf to thaw overnight in the refrigerator before reheating in a 350° oven for 20 to 25 minutes. You can also slice the leftovers and reheat them in the microwave for 1 ½ to 2 minutes.

Tips:

When combining the ingredients, mix just until everything is combined. Overmixing can make the meatloaf dense and dry.
Keep an eye on your meatloaf while it bakes. Overbaking can dry it out, so use an internal meat thermometer to check the temperature. It should reach 160°F, and once it does, take it out to avoid losing moisture.
After baking, let the meatloaf rest for about 5 minutes before slicing. This allows the juices to redistribute, ensuring a moist, tender bite.